Most American cooks buy beautifully marbled rib eye steaks without the bone, but this recipe opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

With jalapenos, ginger, chili powder and an unusually large amount or black pepper in the mix, this is one spicy dish. It's based on New Orleans-style barbecued shrimp, with the added innovation of sun-dried tomatoes to thicken the irresistible, buttery sauce. Serve with plenty of crusty bread to sop it up.